Sunday, October 3, 2010

Sweet Potato Tassies

If you love sweet potatoe pie, then this is for you. I make these at thanksgiving and the family loves them.

Sweet Potato Tassies


1 1/4cups Martha White® All-Purpose Flour
1/2cup butter, softened
3ounces cream cheese, softened
2/3cup sugar
3tablespoons butter, softened
1/2teaspoon salt
1/2teaspoon ground cinnamon
1/4teaspoon ground nutmeg
1/2cup mashed cooked sweet potatoes
2tablespoons milk
1/2teaspoon vanilla extract
1large egg

HEAT oven to 325°F. Combine flour, 1/2 cup butter and cream cheese in large bowl;
 beat until well blended. Shape dough into 24 (1 1/4-inch) balls. Place 1 ball in
 each of 24 ungreased miniature muffin cups; press in bottom and up sides of each cup
COMBINE sugar and 3 tablespoons butter in medium bowl; beat until light and fluffy.
 Add all remaining filling ingredients; beat until well blended. Divide filling evenly into
 crust-lined cups
BAKE 25 to 30 minutes or until crust is light golden brown. Cool in pans 10 minutes.
 Carefully remove cookies from muffin cups; place on wire rack. Cool completely

Prep Time: 45 min
Cooking Time: 30 min
Serving size: 24 tarts/cookies

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